Freshly Cooked Sour Plum Soup

Name: Freshly Cooked Sour Plum Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 30g Ume; 3g Roselle; 15g Hawthorn; 10g Tangerine peel; 6g Licorice; 65g crystal sugar

by Qiuyue0815

5.0 (1)

Favorite

2

Difficulty

Easy

Time

30m

Serving

3

Today’s sour plum soup is boiled with selected long-prepared ebony plum, limited amount of golden osmanthus for prayer beads, mature Luoshen calyx in early autumn, Xizheng licorice, old tree hawthorn and Xinhui fresh fruit tangerine peel with rock sugar. The taste is pure and pure, attractive in color, and sour. It is sweet and has a great taste.
(Refer to Baidu) Sour Plum Decoction is a traditional heat-relief beverage in old Beijing. This decoction helps to eliminate silt, promote qi and disperse silt, promote body fluid to quench thirst, converge lung qi, relieve troubles and soothe the nerves. A rare health drink in summer.

Ingredients

30g Ume
3g Roselle
15g Hawthorn
10g Tangerine Peel
6g Licorice
65g Crystal Sugar

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Freshly Cooked Sour Plum Soup

1. Prepare all ingredients

2. Wash the raw materials except rock sugar and sweet-scented osmanthus to remove dust, put them in a non-ferrous pot (you can put the raw materials in a seasoning bag) and add 2.5 liters of water

3. Bring to a boil, then simmer for about 30

4. Put the boiled soup into rock sugar to melt (put according to your taste)

5. Scoop out the sour plum soup and add the sweet-scented osmanthus while it is hot (after filtering out the soup, add water to the pot to cook the soup twice)

6. Let it cool or chill, it will taste better

7. Let's share with the family

Tips:
Cooking secret: After the first cooking is completed, add two-thirds of the water in the first cooking for the second cooking, so that the material in the material can be fully cooked, and the taste is not better than the first cooking. How much lighter the system is. Or drink the soup twice. Also, on a hot day, chill it for a better taste.

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